Food tricks

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Most South East Asian kuih or bite sized dessert uses natural products such as coconut, banana or tapioca. One of my favorite kuih is Kuih Dadar or kuih ketayap, a rolled crepe stuffed with sweeten grated coconut. It was made by 2 parts, outer cover and the filling normally made with coconut. Kuih Dadar uses natural food coloring by blending pandan leaves with liquid then strain. Pandan juice is added back to the batter. These leaves not only gives a beautiful color but also a nice fragrance. You can simply omit pandan leaves if it is not available at your area, just add green food coloring or a tablespoon of pandan paste. Made a substitution for the filling using mashed pumpkin instead of grated coconut. Also prepared it using milk and not coconut milk. This filling will keep well in a refrigerator if you cook it longer. Adjust the sweetness to your liking by adding more sugar. Other kuih/dessert you should check out: Kuih Dadar with coconut filling Bingka Pisang Waj...

Having cornflakes with milk are a regular affair for morning breakfast. This time I intend to transform this favorite cereal into a quick and yummy treat for the whole family. It's a simple mix and bake recipe. This Cornflakes Cake uses cornflakes that can be crushed by hand or use your rolling pin to do the job, either way you choose is fine. You probably want to serve this as a grab and go breakfast for your kids. Simply bake this in a muffin pan for 15-20 minutes and get their favorite cereal turns into a muffin. In case you're running out of buttermilk use yogurt instead. This Cornflakes Cake is sweet, easy to grab and tasty, sure to start your day off on a right foot. Other breakfast recipes you should try: Healthy Oatmeal Banana Cookies Cornflakes Crisp Bars Apple & Raisin Scones

A traditional recipe that doesn't use any leavening agent at all and butter free. Traditional kuih or bite size dessert/snack normally are baked, steamed or deep fried. These are made from rice flour, glutinous rice four, tapioca flour, mung bean or plain flour. Another important ingredient was coconut. Most old school recipes use coconut milk since we grow our own coconut near our house those days. Kuih Bingka Nangka or Baked Jack Fruit Cake was quick and simple to make. You can even throw everything in a blender and it is ready to be baked. Used evaporated milk instead of coconut milk because am running short of coconut milk. Some recipes require you to dilute the milk with water, but prefer to add undiluted in order to get creamier taste. . You must leave Kuih Bingka Nangka to cool for 1-2 hours before slicing to get that perfect finish. My family enjoyed it with a cup of ginger tea. Other traditional kuih you should try: Abok Abok Sago Kuih Bakar Kentang Kuih Sago

I always love to bake my own bread, trying out classic recipes and sometimes adding my little twist to the original creations. So far I haven't tried cranberry in my baking and this is going to be my venture this week. If you have a bread maker, it will cut down all the manual work but I made my bread by hand from start to finish. This gives a great satisfaction and learning process, you can tell by mixing the dough whether it has a perfect balance of water, butter and flour. This Cranberry Yeast Bread makes one big loaf but I turned mine into 3 strand braided loaf. The method varies slightly from regular yeast bread by spreading some butter and sprinkle with brown sugar before final shaping. Am surprise to see the bread still not very sweet, the way I like it. Everyone in my family loved this Cranberry Yeast Bread , It was a complete success! This recipe is definitely a keeper and will be used often.